|New Tastes from Texas|
|by Stephan Pyles|
No one knows Texan food like Stephen Pyles, acclaimed chef of Star Canyon and AquaKnox restaurants in Dallas.
1 - 8 of 8 for casaba melon
Prepare charcoal fire for grilling. In small saucepan over medium low heat, combine all glaze ingredients. Cook until butter melts, stirring ...
Place roast in a deep dish, cover with marinade for 4 hours or longer; turn occasionally. Heat oven to 325 degrees. Pork can be cooked either on a ...
Cut pineapple in ... peaches, strawberries and melon cubes; pile into ... peanuts, granola, or toasted coconut) in individual bowls. Makes 4 to 6 servings.
Cook rice according ... pepper. Toss with rice. Add ham and vegetables; toss. Cut melon in rings; remove seeds and rind. Mound salad atop melon. Serves 6.
Place melon cubes and liqueur ... cup) molds. Chill about 2 hours or until firm. Unmold unto individual dessert plates. Garnish with fresh mint, if desired.
Place fruit in large bowl, sprinkle in sugar and rum; toss well. Marinate 30 minutes before serving.
Combine all ingredients. Cover and refrigerate. Serve on the side, well chilled, with grilled fish. Can be used for up to 2 days.
In large bowl, combine all ingredients except carbonated beverage; mix gently. Refrigerate at least 1 hour to blend flavors. Just before serving; add ...
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